lemon blueberry muffins

How To Make lemon blueberry muffins

• 1

  Preheat oven to 375 degrees. Line a standard 12-count muffin pan with paper liners.
• 2

  Whisk the flour, baking powder, and salt in a medium bowl.
• 3

  Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the granulated sugar and butter until smooth and fluffy. Reduce the speed to low and add the egg, vanilla extract, lemon zest, and lemon juice. Mix just until incorporated. Scrape down the bowl and beater when needed.
• 4

  On low speed, add the milk and flour mixture in three intervals, alternating between the two. Scrape down the bowl and beater when needed.
• 5

  Remove the bowl from the stand mixer and gently fold in the blueberries. Divide the muffin batter evenly between the liners. I like to use a 3-tablespoon scoop to make it equal and easy.
• 6

  Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins thoroughly on a wire rack.
• 7

  Whisk the powdered sugar and lemon juice together. Add just enough lemon juice to get the desired consistency. Gently brush or drizzle the glaze over the muffins.
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